Creamy Sour Cream Potato Salad
Potato salad is a beloved classic, and this sour cream version takes it to the next level. With a rich, tangy dressing and a delightful contrast of textures, this sour cream potato salad is a crowd-pleasing side dish that’s sure to impress at your next backyard barbecue or potluck.
What sets this recipe apart is the use of sour cream, which adds a luxurious creaminess and a subtle tanginess that perfectly complements the tender potatoes. Whether you’re hosting a summer picnic or looking for a simple yet satisfying dish to accompany your main course, this sour cream potato salad is sure to become a new family favorite.
❤️ Why You’ll Love This Recipe ❓
This sour cream potato salad is a true delight for the senses. The combination of creamy sour cream, crunchy veggies, and tender, flavorful potatoes creates a texture contrast that’s simply irresistible. Plus, it’s incredibly easy to prepare, making it a fantastic option for busy weeknights or when entertaining guests.
What’s more, this recipe is incredibly versatile. You can serve it warm, at room temperature, or chilled, depending on your preferences and the occasion. It also holds up well in the fridge, making it a great make-ahead option for potlucks or picnics. With its bold flavors and crowd-pleasing appeal, this sour cream potato salad is sure to become a staple in your recipe repertoire.
🛒 What You Need to Prepare Creamy Sour Cream Potato Salad ❓
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 tablespoons chopped fresh parsley
The beauty of this creamy sour cream potato salad is that most ingredients are pantry or fridge staples. The combination of potatoes, sour cream, and tangy seasonings creates the classic, crowd-pleasing flavor profile that has made potato salad recipes perennially popular.
📝 How to Make Creamy Sour Cream Potato Salad Step-by-Step ❓
• Step 2: In a large bowl, whisk together the sour cream, mayonnaise, vinegar, Dijon mustard, salt, and black pepper until well combined.
• Step 3: Add the cooled potatoes, diced celery, diced onion, and chopped parsley to the sour cream dressing. Gently fold everything together until the potatoes are evenly coated.
• Step 4: Cover and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
⏱️ Timing Overview
• Cooking time: 15 minutes
• Total time: 35 minutes
Compared to traditional potato salad recipes that can take up to an hour to prepare, this creamy sour cream potato salad saves you 25% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 8 servings):
• Protein: 4g
• Carbohydrates: 30g
• Fat: 14g
• Fiber: 3g
• Sodium: 444mg
These creamy sour cream potato salads provide approximately 10% of your daily potassium requirements and 15% of your daily vitamin C needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute half the potatoes with steamed cauliflower florets for a lower-carb take on the dish.
• Dairy-free adaptation: Replace the sour cream and mayonnaise with vegan alternatives, such as cashew-based sour cream or avocado-based mayo.
• Added protein: Stir in cooked, chopped hard-boiled eggs or grilled chicken for an extra protein boost.
• Boost vegetables: Mix in additional diced veggies like bell peppers, diced radishes, or chopped fresh herbs.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the creamy sour cream potato salad.
🍽️ Serving Suggestions
• Pair with a fresh green salad or coleslaw for a complete summer meal.
• Complement the potato salad with baked beans, corn on the cob, or other classic picnic sides.
• For a potluck or party, serve the potato salad as part of a larger spread with additional dips, spreads, and finger foods.
• Create a patriotic-themed platter by arranging the potato salad alongside red, white, and blue fruit skewers or veggie sticks.
❌ Common Mistakes to Avoid
• Undercooking the potatoes: Undercooked potatoes will be firm and unpleasant to eat. Make sure to cook them until they are easily pierced with a fork.
• Using the wrong potato variety: Yukon Gold potatoes are ideal for this salad, as they hold their shape well and have a creamy texture. Avoid using starchy potatoes like russets, which can become mealy.
• Failing to chill the salad: For the best texture and flavor, it’s important to chill the potato salad for at least 30 minutes before serving to allow the flavors to meld.
• Not tasting and adjusting seasonings: Be sure to taste the salad and adjust the seasoning with additional salt, pepper, or vinegar as needed.
🧊 Storing Tips for the Recipe
These creamy sour cream potato salads retain their quality remarkably well:
• Freezing unbaked: Prepare the salad without the sour cream dressing, place in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator overnight, then stir in the sour cream dressing before serving.
• Freezing baked: Allow the salad to cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight and stir well before serving.
• Reheating: For a warm potato salad, gently reheat the thawed salad in a saucepan over low heat, stirring occasionally, until heated through. You can also serve it at room temperature.
❓ FAQs
Can I make this potato salad ahead of time?
Absolutely! This sour cream potato salad is a fantastic make-ahead dish. Prepare the salad, cover, and refrigerate for up to 4 days. The flavors will continue to meld and develop, making it even more delicious on the second or third day.
Can I substitute the sour cream with something else?
If you’re looking for a dairy-free or lower-fat option, you can substitute the sour cream with plain Greek yogurt, cashew-based sour cream, or a blend of mayonnaise and mashed avocado. These alternatives will provide a similar creamy texture and tangy flavor profile.
How can I make this recipe more health-conscious?
To make a healthier version of this sour cream potato salad, you can use low-fat or nonfat sour cream and mayonnaise, substitute half the potatoes with steamed cauliflower florets, and add extra vegetables like diced bell peppers or fresh herbs. These modifications can reduce the overall calorie and fat content without sacrificing flavor.
Why are my potatoes turning brown after cooking?
If your cooked potatoes are starting to turn brown, it’s likely due to oxidation. To prevent this, be sure to drain the potatoes well and let them cool completely before adding the dressing. You can also toss the cooked potatoes with a bit of lemon juice or white vinegar to help preserve their bright color.
Can I add any additional ingredients to this recipe?
Absolutely! This sour cream potato salad is a great base recipe that can be customized to your taste. You can stir in cooked, chopped hard-boiled eggs, grilled chicken, or crumbled bacon for added protein. You can also mix in diced celery, bell peppers, radishes, or fresh herbs like dill or chives to add more crunch and flavor.
Conclusion
These creamy sour cream potato salads represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a side dish for a backyard barbecue or as a potluck contribution, they’re sure to impress with their rich, tangy taste and satisfying texture. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these sour cream potato salads demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process. So, gather your friends and family, fire up the grill, and get ready to enjoy this delightful summer staple.
Print
Creamy Sour Cream Potato Salad
- Total Time: 35 minutes
Ingredients
• 3 pounds Yukon Gold potatoes, peeled and cubed
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 tablespoons chopped fresh parsley
Instructions
• Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and let cool completely.
• Step 2: In a large bowl, whisk together the sour cream, mayonnaise, vinegar, Dijon mustard, salt, and black pepper until well combined.
• Step 3: Add the cooled potatoes, diced celery, diced onion, and chopped parsley to the sour cream dressing. Gently fold everything together until the potatoes are evenly coated.
• Step 4: Cover and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Creamy Sour Cream Potato Salad
